Time: 35 min.
Complexity: easily
Servings: 4

To make a beautiful and delicious carrot side dish, simply cut the carrots in half lengthwise (leaf and all) and roast them with rosemary sprigs and lemon slices, which will complement the carrots' natural sweetness with their citrusy, pine-spicy notes. Olive oil will give them a luscious shine.

Ingredients:

• 700 g of medium carrots (preferably with tops, trim them)
• 2 tbsp. l. olive oil
• 1 lemon, cut into thin half-moon slices (remove seeds)
• 3-4 sprigs of fresh rosemary

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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carrot, lemon, rosemary

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Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Cut each carrot in half lengthwise. Toss on a baking sheet with olive oil, lemon slices, rosemary, and a generous pinch of salt and black pepper. Roast, stirring occasionally, until tender and lightly browned, 25-30 minutes.

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